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Am. J. Enol. Vitic. 40:2:106-108 (1989)
Copyright © 1989 by the American Society for Enology and Viticulture.
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Effect of Malolactic Fermentation on Ethyl Carbamate Formation in Chardonnay Wine

I. M. Tegmo-Larsson 1, T. D. Spittler 1, and S. B. Rogriguez 1

1 Cornell University, Department of Food Science & Technology, NYSAES, Geneva, New York 14456-0462.

Malolactic fermentation of a Chardonnay wine with five different strains of lactic acid bacteria (Leuconostoc oenos) showed no detectable amounts (< 10 µg/L) of ethyl carbamate. Heating of these wine samples, however, produced around 100µg/L of ethyl carbamate. Control samples which had not undergone malolactic fermentation contained, after heating, amounts of ethyl carbamate similar to the malolactic-fermented samples. Removal of the yeast by sterile microfiltration did not affect the ethyl carbamate formation during heating.

Key words: ethyl carbamate, malolactic fermentation

Submitted on September 1, 1988






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Copyright © 1989 by the American Society for Enology and Viticulture.